Made with only 5 ingredients, these Almond Pulp Macaroons are egg-free. Most macaroons are made with whipped egg whites, not these! All you need to make these vegan macaroons is shredded coconut, coconut oil, almond pulp, dates, and salt. I love making homemade almond milk. When I do, I often post a photo to Instagram, and I receive comments asking how to use the leftover pulp from almond milk. That’s why I created Almond Pulp Macaroons.
To make these you can use the pulp from my basic Almond Milk recipe, or from my super food Tumeric Milk. I tested these macaroons with both types of pulp and they were fantastic. When these vegan macaroons are made with almond pulp from my Turmeric Milk recipe, they have a spicy, gingery flavor because of the turmeric and ginger in that nut-milk recipe.
I haven’t tried making macaroons using the pulp from my Brazil Nut Milk recipe, or from nut milks made with nuts other than almonds, so I’m not sure if that would work. If you do experiment, please leave a comment to let us know how it goes!
There is no need to dehydrate the almond milk pulp for this macaroon recipe. If you do, the macaroons will be burnt if cooked for the full 30 minutes.
If you are looking for a regular macaroon recipe, try my Paleo Macaroons made with only 4 ingredients –coconut, egg whites, honey, and salt. Or, you might like my Egg-Free Macaroons made with 6 ingredients –coconut, coconut flour, coconut oil, honey, vanilla, and salt.
Here are some of my other egg-free paleo recipes that use almond milk pulp!